Rajmah is a very popular dish in greater pan-jab area. We can make many dishes with it. Rajmah chawal is very popular food which is served with tamarind water with onion on chaat stalls. It also goes well with chapati, tandoori roti, mexican fried gorditas and naan etc etc. Here below is the whole process how I made it:
Ingredients (For 8 bowls/katoris)
250 grams/1.5 bowl dry rajmah
6.5 cups of water
1/2 tin of tomato paste(85 grams)
1 spoon of salt
1/2 tsp of turmeric powder
1 big onion
1 inch piece of grated ginger
pinch of asafetida
1 tsp of cumin seeds
2 tbsp of oil
1 finely chopped green chili
1/4 tsp of red chili powder
1/4 tsp of garam masala
handful of chopped cilantro
Method
1. Soak the rajmah with enough water overnight or atleast 5 to 6 hours.
2. Next wash it with fresh water. Now take the soaked rajma with salt, turmeric powder, asafetida and 6.5 cups of water. Pour one drop of oil and mix. Boil it in the pressure cooker. As soon as first whistles comes, lower the heat to the minimum and let it cook for 30 minutes. Now remove from fire. Open it when it gets cooled down completely.
3. Now heat the 2 tbsp of oil in a frying pan. Add cumin seeds. Let it splutter till it stops itself. Now add finely chopped or grated onion and ginger and cook it till translucent.
4. Next add 1/2 tin of tomato paste or finely chopped 4 tomatoes. Cook it till it starts separating oil.
5. Now add this to the boiled rajmah.
6. Now again keep the pressure cooker of boiled rajmah on the fire. Cook it till desired consistency and remove from fire.
7. Add garam masala and handful of chopped cilantro.
8. Transfer it into serving bowl. Delicious rajmah is ready to serve,
Enjoy Healthy Cooking!!!
See more recipes:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch
Stuffed tori
Tamarind water with onion
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Reproduction of the contents of this blog without permission in whole or in part, is strictly prohibited.
250 grams/1.5 bowl dry rajmah
6.5 cups of water
1/2 tin of tomato paste(85 grams)
1 spoon of salt
1/2 tsp of turmeric powder
1 big onion
1 inch piece of grated ginger
pinch of asafetida
1 tsp of cumin seeds
2 tbsp of oil
1 finely chopped green chili
1/4 tsp of red chili powder
1/4 tsp of garam masala
handful of chopped cilantro
Method
1. Soak the rajmah with enough water overnight or atleast 5 to 6 hours.
2. Next wash it with fresh water. Now take the soaked rajma with salt, turmeric powder, asafetida and 6.5 cups of water. Pour one drop of oil and mix. Boil it in the pressure cooker. As soon as first whistles comes, lower the heat to the minimum and let it cook for 30 minutes. Now remove from fire. Open it when it gets cooled down completely.
3. Now heat the 2 tbsp of oil in a frying pan. Add cumin seeds. Let it splutter till it stops itself. Now add finely chopped or grated onion and ginger and cook it till translucent.
4. Next add 1/2 tin of tomato paste or finely chopped 4 tomatoes. Cook it till it starts separating oil.
5. Now add this to the boiled rajmah.
6. Now again keep the pressure cooker of boiled rajmah on the fire. Cook it till desired consistency and remove from fire.
7. Add garam masala and handful of chopped cilantro.
8. Transfer it into serving bowl. Delicious rajmah is ready to serve,
Enjoy Healthy Cooking!!!
See more recipes:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch
Stuffed tori
Tamarind water with onion
-------------------
Reproduction of the contents of this blog without permission in whole or in part, is strictly prohibited.
